This wine is always easily crushable on its own but we like to enjoy with dishes that have bigger and bolder flavors like Yukgaejang, channa masala, and papaya salad. As an after dinner pairing, try a stinky cheese like Epoisses or Soumaintrain.

Both grape varieties were fermented separately, but vinified the same way: macerated on the skins for 60 days before being pressed and aged in a mix of neutral French oak and concrete eggs for ten months. Sulfur at bottling is the only addition to the wine.

Produced & Bottled by Swick Wines, Newberg, Oregon